Off Topic - Decorated Cookies - Plumerias and Pink Ribbons

June - plumerias for a luau
2 dozen vanilla sugar cookies
The plumerias are sugar transfers.  I printed out plumeria clipart images, placed a sheet of parchment paper over the images, then traced the flowers with royal icing.  When the icing dried, I carefully peeled the flowers off the parchment paper and placed them onto freshly flooded cookies.


June - pink ribbons for breast cancer survivor
2 dozen vanilla sugar cookies

Off Topic - Decorated Cookies - Monarch Butterflies

June - Claire's birthday; monarch butterfly cookies and cake
2 dozen vanilla sugar cookies, some topping a cake and cupcakes

Garlicky Spaghetti Squash with Chard and Parmesan

I love spaghetti squash.  And I love garlic.  And butter.

Back in 2006 when I started on the South Beach Diet, I followed it pretty strictly.  Over the past few years I've made several personal modifications, though, to move more towards "real" food.  I never used artificial sweeteners; I so rarely added any sugar to my foods that I always opted for real cane sugar when I did.  Lately I've been using honey instead of sugar.  I used to use PAM cooking spray to minimize the amount of fat used for roasting, now I use olive oil in a mister.  And I used to use Smart Balance as a butter substitute on the rare occasion that I needed it, now I just use real butter.

Thus the butter in this recipe.  It seems like a lot (1/2 stick!), but this recipe makes about 8 generous servings.

Garlicky Spaghetti Squash with Chard and Parmesan

Ingredients:

• 1 medium-large spaghetti squash
• 1/2 stick butter
• 1 smallish head of garlic (about 6 large cloves), peeled and minced
• 1 large bunch chard, washed, dried, cut crosswise into thin ribbons, thick stalks discarded
• Tastefully Simple Seasoned Salt
• 1-ish cup grated parmesan, plus more for garnish
• salted, roasted cashews (optional)

Directions:

• Wash the spaghetti squash.  With a sharp chef's knife, make several punctures in the hard squash "skin".  Place on a microwave-safe plate and cover with a paper towel.  Microwave on "high" until the "skin" is still firm but easily pierced with a sharp knife.  The squash strands inside should be tender but still have a firm-ish texture, not mushy.  This took 7 minutes for me.  Remove from microwave oven and let sit about 15 minutes until cool enough to handle.
• Slice off both ends of the squash.  Then slice the squash in half lengthwise.  Using a fork, remove the seeds and thin mushy fibers around the seeds and discard.  Using the same fork, scrape out the squash strands into a large bowl.  Set aside.
• In a large skillet, melt butter over medium heat.  Add garlic and stir until soft and fragrant, about 45 seconds.  Add the chard and stir until just wilted.  Add in the spaghetti squash strands and several shakes of TSSS to taste.  Stir until squash is heated through.
• Remove from heat and stir in the parmesan.  Sprinkle with a little more parmesan and some cashews just before serving.  (I initially served my cashews on the side, but then ended up mixing them in.  Yum!)

Lentil and Pasta Soup

I saw someone mention lentil and pasta soup the other day and thought it sounded delicious.  I Googled a few recipes and made my own version.  The kids each had seconds and thirds.  Cheap, easy and healthy.  I used water instead of chicken broth for Meatless Monday, but you could certainly use chicken broth (or even veggie broth).

Lentil and Pasta Soup
Inspired by this recipe, this recipe and this recipe.


Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1 cup dry lentils
• 8ish cups water (add more if necessary)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Tastefully Simple Seasoned Salt, to taste
• 2 cups dry whole wheat elbow pasta
• shredded parmesan or crumbled feta for garnish

Directions:

• In a large (I used a 3qt. and it barely all fit) pot, heat the oil and sweat the onion.  Add garlic, carrots, celery and lentils and sauté for a few minutes until veggies begin to soften.  Add the water, dried herbs and TSSS.  Bring to a boil, reduce to simmer and cook, covered for 30 minutes.
• After 30 minutes, add the dry pasta.  Bring to a boil again, then reduce to simmer.  Cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking.  If you like the pasta al dente, cook 8 - 10 minutes; if you like it softer (my kids prefer their pasta soft), cook 10 - 12 minutes.  Add more TSSS if necessary.
• Ladle into bowls and sprinkle with cheese.  I have a weakness for feta, so that was my choice as well as hubby's.  The kids opted for parmesan.